Roll out the marzipan between two sheets of baking paper until it is about 4 mm thick.
Use a round cutter (approximately 4 cm in diameter) to cut out the bases.
Remove the excess marzipan around the bases, but leave the bases on the baking paper.
This ensures they remain perfectly round.
Bake the bases in a preheated oven at 180°C (conventional oven) for 5–8 minutes, or until lightly golden.

Weigh the sugar, water, and glucose into a pot.
Place the egg whites in a mixing bowl and add 1 tsp of sugar.
Heat the syrup to 117°C.
When the temperature reaches 110°C, start whisking the egg whites at medium speed.
When the syrup reaches 117°C, carefully pour it down the side of the bowl, so it doesn't hit the whisk and form sugar threads.
If sugar threads form, you can lower the whisking speed.
Whisk the meringue until it is cool and firm.
Avoid overwhisking, as it can cause the meringue to collapse.
Add the liquorice powder just before the meringue is fully finished and whisk briefly to combine.
Use a round piping nozzle (Ø16) to pipe the meringue onto the marzipan bases.
Allow the meringue to dry out for about 1 hour or until they can be touched without sticking.

Temper the RUBY chocolate using your preferred method, and coat the cream puffs.

TIP
If the cream puffs crack, it is often due to excessive pressure between the meringue and the chocolate shell.
The meringue expands, while the chocolate contracts during the hardening process.
The solution? You can use a thicker chocolate shell.
You don't need to thin the chocolate, but you can add 5-10% cocoa butter if you prefer. However, remember to coat the cream puffs twice to achieve extra strength.
This problem occurs less frequently with milk or white chocolate, as they contain milk fat, which makes the chocolate more elastic.